Lv1
78 积分 2026-03-10 加入
Tracking the behavior of Maillard browning in lysine/arginine–sugar model systems under high hydrostatic pressure
5小时前
待确认
Physical field extraction: The role of pH control in enhancing the efficiency and quality of Hericium erinaceus mycelium protein
2个月前
已完结
Effect of high oxygen modified atmosphere packaging on protein oxidation and texture deterioration of Lentinula edodesduring postharvest storage
3个月前
已关闭
Enzymatic browning of button mushrooms during postharvest cold chain circulation
5个月前
已完结
Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies: E-nose, E-tongue, GC-IMS, GC × GC-TOF-MS, and UHPLC-MS/MS
5个月前
已完结
皖公网安备34019202002308
